Ristorante Coria. Ristorante Coria opened its doors in 2008, the creators Colonnetta Domenico and Francesco Patti.

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1 Ristorante Coria Ristorante Coria opened its doors in 2008, the creators Colonnetta Domenico and Francesco Patti. "We have always given the highest priority in the daily life of our work to the choices of raw materials, ingredients of our recipes are selected for excellence in quality of the products. Our mentor, the esthete of taste Giuseppe Coria his treatise on Sicilian cuisine, "Profumi di Sicilia ". "Coria" has always been a name that is associated with the Sicilian kitchen, the culinary traditions and the pleasure of good food..

2 APPETIZER Appetizer with bollicine siciliane 7 Appetizer with Franciacorta 9 Appetizer with Champagne 12 TASTING MENU Ragione 73 (2 people minimum) Effetto 90 (2 people minimum) Matching Wines 3 Glass of wine 22 4 Glass of wine 27 5 Glass of wine 35 Per person table fee (excluding tasting menu) 3 Please note, due to the complexity of the Tasting Menu, it is intended for the enjoyment of the whole table. The courses might be subjected to changes depending on the market. Please advise us of any dietary requirements or food intolerances The killing of the fish in performed in accordance with Article. 3 - Annex III, Section VIII, Chapter III, Part D of the EC Regulation no. 853/2004.

3 Ragione Taste is the common sense of genius. Raw fish Cucumber salad, celery and mango, hazelnut oil Smoked Veal Tacos Veal tartare, couscous of bread with tomato, smoked Ricotta cheese Mullet Sandwich Alla Beccafico Ginger sauce, sorrel and crunchy Puntarelle Paccheri, Mediterranean lobster Almond sauce, escarole, capers and fried olives Raw Cooked and Crispy Vegetables from the garden with mousse of Primo Sale cheese Vaca Vieja meat Scorzanera, pomegranate shallots, fruit and vegetable chutneys Dessert Please note, due to the complexity of the Tasting Menu, it is intended for the enjoyment of the whole table. The courses might be subjected to changes depending on the market. Please advise us of any dietary requirements or food intolerances The killing of the fish in performed in accordance with Article. 3 - Annex III, Section VIII, Chapter III, Part D of the EC Regulation no. 853/2004.

4 Effetto "The best ideas don't come from reason but from a lucid visionary folly Please note, due to the complexity of the Tasting Menu, it is intended for the enjoyment of the whole table. The courses might be subjected to changes depending on the market. Please advise us of any dietary requirements or food intolerances The killing of the fish in performed in accordance with Article. 3 - Annex III, Section VIII, Chapter III, Part D of the EC Regulation no. 853/2004.

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6 JUST TO START Raw fish Cucumber salad, celery and mango, hazelnut oil 25 Mullet Sandwich Alla Beccafico 22 Ginger sauce, sorrel and crunchy Puntarelle Tuna Alla Ghiotta 22 Fine de Ratte potatoes, Giarratana onions and capers and olives Breadcrumbed Sciabola alla palermitana 22 Vegetable gazpacho, tomato salad extract Raw Cooked and Crispy 18 Vegetables from the garden with mousse of Primo Sale cheese Smoked Veal Tacos 20 Veal tartare, couscous of bread with tomato, smoked Ricotta cheese Crispy Guinea Fowl 20 sweet and sour peaches and spinach Please note, due to the complexity of the Tasting Menu, it is intended for the enjoyment of the whole table. The courses might be subjected to changes depending on the market. Please advise us of any dietary requirements or food intolerances The killing of the fish in performed in accordance with Article. 3 - Annex III, Section VIII, Chapter III, Part D of the EC Regulation no. 853/2004.

7 FIRST COURSES Spaghetti with Mantis Shrimp 22 Parsley sauce and lemon Paccheri, Mediterranean lobster 25 Almond sauce, escarole, capers and olives Stuffed ravioli with lemon potatoes 20 Salicornia, clams and mussels au gratin Come un ragout delle feste 20 Busiate Pasta with Tuna ragout, smoked Caciotta Cheese Tagliatella, quail stew 19 Laurel and lime cream Pasta al formaggino 18 Conchiglioni, Ragusano DOP fondue, tenerume cream and long zucchini The fresh pasta is handmade.

8 SECOND COURSES Rosted grouper 26 Tomato cream, sweet and sour zucchina 40 Amberjack 26 Wild chard cream, tagliatelle of seasonal vegetables Pigeon breast and leg 25 Cooked char-grilled, sweet corn and purple cabbage cream Little black Sicilian pig 25 Topinambur, Juniper and Vino Cotto Vaca Vieja meat 25 Scorzanera, pomegranate shallots, fruit and vegetable chutneys Impanatigghie d agnello 25 Lamb ribbs stuffed alla modicana, cubbaita of chickpeas, fried tuma cheese Please note, due to the complexity of the Tasting Menu, it is intended for the enjoyment of the whole table. The courses might be subjected to changes depending on the market. Please advise us of any dietary requirements or food intolerances The killing of the fish in performed in accordance with Article. 3 - Annex III, Section VIII, Chapter III, Part D of the EC Regulation no. 853/2004.

9 DULCIS IN FUNDO DESSERTS Sicilian Pezzo Duro 10 Ricotta cheese, candied orange and chocolate of Modica Cornucopia of ricotta cheese 10 With hot figs sauce and nougat ice cream Dedicated to Ciccio Sultano White Chocolate roll cake 10 Mandarin, chocolate ice cream Caduto come una pera cotta 12 Chocolate mousse, pears and cognac ice cream Selection of cheese 18

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